date:Aug 18, 2015
r and dietary inflammation scores, which were based on the associations of independent dietary components with plasma C-reactive protein.
The study shows dietary inflammation scores are linked to CRP levels and risk of colorectal cancer. This means that eating pro-inflammatory foods fuels the production of CRP and increase risk of colorectal cancer.
Food components that were used to determine the inflammation score included four categories of meat, nuts, pepper, coffee, tea, dairy products,